Yield: 12 servings

2 cups skim milk
1 small box sugar-free, instant chocolate pudding
1 cup fat-free sour cream
1 8 ounce container frozen, fat-free whipped topping
3 cups fresh raspberries, divided
16 reduced-fat chocolate graham crackers, broken into pieces

Pour milk into a large bowl; add pudding. Whisk together for 1 full minute or until smooth and creamy. Add sour cream and whipped topping; whisk until smooth.

Fold in 2 cups raspberries. Pour into 13 x 9 baking dish and spread evenly with spatula.

Press the graham crackers pieces into the mousse, distributing them evenly. Sprinkle the remaining raspberries over top.

Cover and refrigerate at least 3 hours to set.

Nutrition Facts
Calories: 114
Fat: 1 gram
Carbohydrate: 21 grams
Fiber: 2 grams
Sodium: 106 mg